I am obsessed with Kale Chips… and I mean BIG TIME! I have so many ideas on how to season them that I have a sneaky suspicion that there will be a lot of Kale Chips on the blog this year (hopefully you won’t get bored). I made two Baked Kale Chips Recipes for the DC Ladies last year and they were soooo good.
This year, I was debating what appetizer to make while having some friends over for dinner. I wasn’t in the mood to cook up something crazy, complicated and unhealthy – I mean, the soup I made them for already had plenty of bacon in it! So I scrolled through my Pinterest and nothing struck my fancy SO I reverted to a classic fave – the baked KALE CHIP! Yay!
I didn’t make this exact recipe for my friends (because I wanted to make sure the oil I used which came from New Mexico could be found in Colorado [good news, I found it yesterday in Boulder so there will be another Kale Chip Recipe coming to the blog this year! LOL]). Anyways, who loves Black Truffle Oil? I do! Let’s get right to it!
- 1 Kale Bunch
- Black Truffle Olive Oil (2-3tbsp) (I found mine at Trader Joe's)
- Salt to taste
- Pre-heat the oven to 350F
- Meanwhile, wash the Kale and pat dry or strain in a salad spinner. On a cutting board, cut the stems off each Kale leaf (as pictured) then, with your hands, break the leaves into smaller pieces (3 or 4 inches by 3 or 4 inches. The size doesn't have to be precise but having a variety of sizes makes this snack more fun to eat).
- Place the Kale pieces on a non-greased cookie sheet trying to make sure they don't overlap each other (that way they come out crunchy). Place in the oven and bake 12-13 minutes. Make sure they don't turn brown or they'll taste bitter.
- With oven mitts, pull the cookie sheet out of the oven and transfer the baked Kale to a large bowl. Slowly drizzle some Truffle oil on them and with your hands gently stir. Do this one to two more times. Sprinkle a little bit of salt and carefully stir one more time. Serve immediately.
- Kale Chips don't like to sit out and still be crunchy so eat right away 🙂
- Repeat with the next batch (es)
1. Wash the Kale
2. Dry the Kale and cut the stems off. Break the leaves into smaller pieces.
3. Place the Kale pieces on a large cookie sheet.
4. Gather your seasoning items.
5. Season and gently stir.
6. Serve and enjoy.